Chicken Kiev - cooking recipe

Ingredients

1 cup butter, softened
2 tablespoons snipped parsley
1 1/2 teaspoons dried tarragon leaves
1 teaspoon snipped chives
1 clove garlic, crushed
1 teaspoon salt
1/8 teaspoon pepper
6 whole chicken breasts, boned,split and skin removed
1/2 cup all-purpose flour
5 eggs, well beaten
2 cups dry breadcrumbs
vegetable oil (for frying)

Preparation

In a small bowl, blend butter, parsley, tarragon, chives, garlic salt and pepper.
Shape into a 4-inch square on aluminum foil.
Wrap and freeze until firm, 30-40 minutes .
Place chicken breasts between two pieces of plastic wrap; pound to 1/4-inch thickness.
Cut frozen butter square into 12 pieces.
Place 1 piece of butter in the center of each chicken breast.
Fold chicken over butter, making sure butter is sealed completely inside chicken.
Fasten with wooden picks.
Roll chicken in flour; dip in beaten eggs and coat with bread crumbs; repeat.
Heat 3-4 inches of vegetable oil in deep fryer to 340*F (170*C).
Fry chicken, 3 pieces at a time, until deep golden brown, about 8 minutes, turning if necessary; drain.